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Thursday, 3 July 2014

Grilled Paneer Tikka

Grilled Paneer Tikka recipe
Grilled Paneer Tikka
Just imagine, chatting with friends in an open garden, and enjoying the taste of Paneer Tikka on Tandoor in middle. We always want to have a wonderful time along with such a wonderful dish. I have tried this Paneer Tikka at home to give almost the same experience to my family members. Although, we don't have an open space and Tandoor, I prepared this dish on my grilling pan and believe me it was as good as Tandoor, and everyone in family enjoyed it. This dish is full of different flavors, it has a nice aroma of ginger-garlic paste along with sweet and sour flavor of Chaat Masala. It is hot, spicy and colorful dish. Here is the recipe of Paneer Tikka.

Monday, 30 June 2014

Khandvi Sev

Khandvi Sev recipe
Khandvi Sev

Evening snacks is a daily headache for all moms. They always have to search different snacks to fulfill their children demands. Generally, moms have to look for such snacks which are easily made and at the same time  they are healthy too. Khandvi sev is one of such option, it is a good combination of Besan and curd along with aromatic seasoning of cumin and mustard seeds. Once you have made the besan paste correctly, it is very simple after that. Here is the recipe to try this at home.

Friday, 16 May 2014

Chorafali Fafda

Chorafalli Fafda recipe
Chorafalli Fafda
Gujarat is famous for its number of snacks. But one of my favorite is 'Chorafali fafda'. Its the most common dish during festival at my home. In my family Diwali is totally incomplete without Chorafali fafda. It is the combination of all the healthy lentils. Its very crispy, sprinkled by spicy masala and  eaten along with mint flavor green chutney. Here is the recipe below to try them at home...

Thursday, 8 May 2014

Shahi palak curry

Shahi Palak Curry recipe
Shahi Palak Curry
Everyone in the family avoids spinach, specially kids. Cooking same kind of curry every time will definitely not work. We have to think different ways of preparing these veggies. This time I have tried spinach by giving a flavor of cashew nuts. This curry  is little creamy with roughly chopped cashew nuts in each byte. Along with it, it has spicy and little tangy flavor too. Here is the recipe - shahi palak curry, and believe me no one is going to avoid this curry at home.

Preparation time : 15 mins
Cooking time : 25 mins
Servings :4


Ingredients(for 3-4 people)

Spinach(palak)(Boiled)                                  2 cups
Cashew nuts(roughly chopped)1/4 cup
Green chillies(roughly chopped)   2
Saltas per taste
Turmeric powder1/2tsp
Cashew nut(paste)1/4 cup
Red chilly powderas per taste
Oilfor frying
Indian bay leaf1

Method : How to prepare Shahi Palak Curry

  • Boil spinach for about 15-20 mins in small amount of water.
  • Saute cloves, bay leaf, garlic and green chillies in a pan.
  • Now, add onions and tomatoes and saute for 4-5 mins more.
  • Add cashew nut paste and all spices. Stir continuously for a minute.
  • Add boiled spinach and cashew nuts and cook again for 3-4 minutes.
  • Garnish with few cashew nuts and serve hot. 
It will create a great combination with Naan or Parathas.

Tuesday, 29 April 2014

Gujarati Chhavda

Gujrati chhavda recipe
Gujarati chhavda
Kids always want to eat such food which looks good and attractive to them. Moms have to find new ways to make their food better, but at the same time healthy too. This snack is yet another option you can serve to kids and avoid 'fussy eating' at home. Chhavda can be prepared with a mixture of many ingredients, but best combination I like is with khichdi. It is little tangy, little spicy, little crispy in taste. I am sharing the recipe below, do try this at home. I am sure the whole bowl of batter, is going to be finished.

Preparation time : 15 mins
Cooking time : 30 mins
Servings : 4

Ingredients(for 3-4 people)

Rice                                                           1/2 cup
Green gram split(green moong dal)1/2 cup
Green chilly pasteas per taste
Bengal gram flour(besan)1 cup
Saltas per taste
Red chilly powder1/2 tbsp
Turmeric powder1/2 tbsp
Oilfor frying

Method : How to prepare Gujarati chhavda

For khichdi
  1. Mix rice, green moong dal, salt and water in a pressure cooker.
  2. Cook it till 5-6 whistle and let it cool. 
  3. Khichdi is ready.
For chhavda
  • Mix all the ingredients: khichdi, potatoes, tomatoes, green chilly paste, besan, salt, red chilly and turmeric powder.
    Chhavda Mixture
    Chhavda Mixture
  • Heat a pan and grease it with oil for shallow fry.
    • Spread the mixture on pan as shown in picture.
    Chhavda mixture on pan
    Chhavda mixture on pan
    • Fry on both the sides till they turn crispy on each side.
    • Drain excess oil from it and keep them on paper napkins.
    • Serve it with green chilly chutney or tomato sauce.
    Whenever I cook khichdi at my home, I always prepare little more to make chhavda from this leftover khichdi. It can be a good option for kids breakfast or for their lunch box.

    Saturday, 26 April 2014

    Baby Corn Chilly with twist of curry leaves!

    Baby corn chilly recipe
    Baby corn chilly
    One day we went to a restaurant to celebrate my dad's birthday. After a long discussion, finally we ordered baby corn chilly. That was the first time I had baby corn chilly in my whole life. It had a complete blend of all the flavors, a bit spicy with lot of garlic aroma in it. Each byte will give you a crispy baby corn with onions and other stuff. The very next day, I thought of trying it, but by giving some twist to it. Then I chosen curry leaves and believe me it was not a bad idea. It was not less yummy than the baby corn chilly which I had in restaurant, but with extra flavor of curry leaves it was more tasty. Everyone in the family really enjoyed a lot.  So, here goes the recipe for baby corn chilly which I made that day...

    Preparation time : 25 mins
    Cooking time : 15 mins
    Servings : 3

    Ingredients(for 3-4 people)

    Baby corns                            7 to 8
    Corn flourfor coating baby corns
    Oilfor deep fry
    Green chillies(sliced)2
    Green bell pepper(capsicum)(sliced)1/2 cup
    Red bell pepper(capsicum)(sliced)1/2 cup
    Onions(sliced)1/2 cup
    Ginger(chopped)1/2 tbsp
    Garlic(chopped)1 tbsp
    Soya sauce1 tsp
    Curry leaves8-10 leaves
    White pwpperas per taste
    Vinegar3-4 drops
    Red chilly sauce1tsp
    Green chilly sauce1tsp
    Saltas per taste
    Ajinomotoas per taste
    Spring onions(finely chopped)                 for garnish              

    Method: How to prepare baby corn chilly

    1. Cut baby corn diagonally into 2 pieces(keep the length of the baby corn according to your convenience).
    2. Now, sprinkle corn flour on it and deep fry them till it turns golden brown.
    3. Keep these fried baby corns over on paper napkin so that excessive oil is absorbed.
    4. On another pan, heat oil. Saute ginger, garlic and green chillies.
    5. Now, add green bell pepper, red bell pepper, onions and saute for 1 mins
    6. Simmer the flame and add soya sauce, vinegar, red chilly sauce, green chilly sauce, salt, ajinomoto. Mix them well.
    7. On high flame again, add fried baby corn and saute for 1 min.
    8. Finally garnish it with spring onions and serve hot.
    One of the easiest starter you can serve before dinner to your guests. Foodies, who enjoy hot spicy and garlicy dishes will definitely love this baby corn chilly. And, the added twist of curry leaves will bring a unique taste out of it.

    Thursday, 24 April 2014

    Manchow Soup

    Manchow Soup recipe
    Manchow Soup
    Food blogging is a wonderful thing, and it becomes more interesting when you try all different types of cuisines at home and share it with friends and family. One day, we went to eat sizzlers, and for starters we ordered Man-chow soup. The taste was so awesome, and at that moment only, me and my hubby thought of trying this at home. And one fine weekend we tried this at home, believe me the taste of that soup made my evening that day, I think cooking together with my hubby made that soup more delicious.

    Preparation time : 20mins
    Cooking time : 30mins
    Servings : 4

    Ingredients(for 3-4 people):


    For vegetable stock:
    Carrot(roughly chopped)                 1cup
    Spring onion(roughly chopped)1/2cup
    Cauliflower(roughly chopped)1cup
    Cabbage(roughly chopped)1cup

    For Soup:
    Cabbage(finely chopped)           1/2 cup
    Carrot(finely chopped)           1/2 cup
    Capsicum(finely chopped)           1/2 cup
    Cauliflower(finely chopped)           1/2 cup
    Garlic(finely chopped)           2 tbsp
    Ginger(grated)           1 tbsp
    Spring onion           2 tbsp
    Vegetable stock
    Soya sauce           3 tbsp
    Green chilly sauce           2 tbsp
    Corn-flour           1 tbsp
    Vinegar          1/2 tbsp
    Salt          as per taste
    Black pepper          as per taste
    Ajinomoto          as per taste
    For Noodles
    Boiled noodles                3cups
    Oil               for deep fry
    All purpose flour/Maida               For sprinkling

    Method : How to prepare Manchow Soup

    For vegetable stock:
    1. Boil all the vegetable mentioned in around 3 to 4 cups of water.
    2. Let it boil for about 15-20 mins.
    3. Remove vegetables from this, and we will use this water for vegetable stock in our soup. The remaining vegetable is not required for the soup, so you can use it elsewhere.

    For Noodles:
    1. Boil noodles for about 5 mins.
    2. Drain water from it and sprinkle maida on it.
    3. Now deep fry it till golden brown and keep it aside.

    For soup:
    1. Heat the oil on high flame. Now, saute ginger, garlic and green chilies.
    2. Add cabbage, carrot, capsicum, cauliflower and spring onion and saute for 5 to 10 mins on high flame.
    3. Now, add vegetable stock water and let it boil for 5mins.
    4. Add salt, soya sauce, green chilly sauce, black pepper and ajinomoto and cook for 4-5 mins.
    5. Add the prepared corn-flour water mixture and cook for 10 mins.
    6. Soup is ready to be served with fried noodles.

    This soup has all the healthy vegetables and the aroma of lots of garlic will make this soup more tempting.All these flavors make this soup very refreshing and famous among all soups.

    Sunday, 20 April 2014

    Dal Pakwan

    Dal Pakwan recipe
    Dal Pakwan
    Almost every mom have a common headache, of feeding their kids with a healthy and nutritional food for their better development. Every mom has to find new ways for their kids to make them eat healthy food. Kids always run away from vegetables, milk or all sort of nutritional food. Here is the possible solution which will attract kids and their friends to have more of pulses(dal) which contains lots of protein.

    Preparation time : 10mins
    Cooking time : 30mins
    Servings : 3

    Ingredients: (for 2-3 people)

    All purpose flour/Maida1cup
    Sooji(Semoline)                                                       1/2cup
    Oilfor dry frying
    Bengal gram spilt and skinned(Chana Dal)(Boiled)      2cups
    Green chilly (paste)as required
    Sev(or any namkeen)for garnish
    Saltas required
    Garam masala(Mixture of spices)1/2tsp
    Aamchur powder(Sour dried mango powder)a pinch
    Red chilly powderas required

    Method : How to prepare Dal Pakwan

    For Pakwan:
    Mix maida and sooji to form a stiff dough. Divide it into equal parts and roll it with the help of rolling pin. Prick them uniformly with the help of a fork, so that they do not swell up during deep fry.
    It should be 2-3 mm thick and size as shown in picture.
    Deep fry each sheet till it turns golden brown.
    Pakwan recipe

    For Dal:
    Saute garlic and ginger in a pan.
    Now add onions and again saute for 3-4 mins.
    Add dal, salt, garam masala, red chilly powder, aamchur powder and a half cup of water.
    Cook for 5-6 mins.
    Garnish with sev and green chilly chutney and serve hot with pakwan.

    A proteinious spicy dal served with crunchy pakwans will definitely be a mouth-watering dish for all kids. They will enjoy this unique combination of dal and will ask you again and again for this dal pakwan.

    Wednesday, 9 April 2014

    Katori Shots

    Katori shots recipe
    Katori's Shots
    One day, few of my friends decided to have dinner at my place. In any country, dinner is incomplete without starters. So, for starter I decided to have something which can be easily served in minutes. In India, chaat is all time favorite snacks for everyone, so I thought lets make it in a different form. These 'Katori shots' are small eatable cups filled with traditional chaat ingredients, we can eat this in one shot, this reminded me of 'Tequila Shots' so I named it as 'Katori Shots'. It is very easy to prepare and can also be stored for a week.

    Preparation time : 10mins
    Cooking time : 30mins
    Servings : 4

    Ingredients:(for 6 Katori shots)

    For Katori's (Base):

    All purpose flour/Maida             1 cup
    Oilfor deep fry
    Green Peas paste3/4cup
    Saltas per taste
    Katori's sample

    For Filling's:

    Boiled potatoes                          1(chopped)
    Black chickpeas(kala chana) 1/2cups(soaked and boiled)
    Curd1 cup
    Red chilly powderas required
    Green chilli paste(green chutney)      1 tbsp
    Sweet Tamarind paste(Imli chutney)     1 tbsp
    Sev(namkeen)for garnish
    Saltas required
    Coriander leavesfor garnish

    Method : How to prepare Katori Shots

    1. Mix maida, sooji, green peas pasta, oil and salt to form a stiff dough.
    2. Divide the dough into small pieces. Roll each part with the help of rolling pin for about 5 mm thick sheet.
    3. Take one very small bowl/cup(deep round utensil) and grease its outer surface with butter.
    4. Now, cover the outer surface of the bowl with this sheet, gently giving it the same shape as the bowl(make sure you prick the sheet all over with the fork).
    5. In a deep frying pan, heat oil and slide the bowl(which has the maida sheet sticking around it). Once it is fried, the sheet will leave the bowl surface, and will take shape of the bowl. Now, remove the bowl from oil and let these katori's fry till they are golden brown in color.
    To make is easy, fry one Katori at a time.

    For Filling:
    Mix curd, potatoes, black chickpeas, onions, red chilly powder and salt in a bowl.
    Fill each katori with this filling.
    Top it with green chilli chutney and sweet imli chutney.
    Finally, garnish this 'Katori Shots' with sev and coriander leaves.

    Give it a try, you will definitely get a unique eating experience, than traditional chaats. Twist it the way you like, make it spicy, sweet or sour according to your taste!

    Wednesday, 12 February 2014

    Pesto Pasta

    Cheesy Pesto Pasta recipe
    Pesto Pasta

    One afternoon, I was watching a cookery show and got an idea to make something with Pasta. Generally, I prepare white sauce pasta, but that day I thought, lets try some different flavor and give surprise to my hubby. I went to grocery shop and found Pesto Sauce in one of the shelves. I bought that, came home and prepared this delicious pesto pasta before 6pm. As soon as my hubby came home I serve this hot and creamy pesto pasta with tea. We enjoyed this evening snack a lot.